shrimp whiteley

This recipe is a family favorite, always referred to as "Shrimp Whiteley" because my father created this dish in the early 1960's as a shrimp casserole version of the classic dish named Oysters Rockefeller.This is a rich dish that is assembled in layers and finished in a hot oven. It can be a main course or accompanied by hot, crunchy sourdough bagettes (or garlic bread) as a meal b itself.

Ingredients

1 lb. Shrimp or Prawns, medium size, peeled and deveined (see note below)4 oz. Butter (1 stick)1 tablespoon Extra Virgin Olive Oil1 lb. Bacon, thin sliced3 10-oz. packages frozen chopped Spinach1 medium Onion, diced1 large or 2 medium Tomatoes, 2 Tablespoons minced garlic2 tablespoons hot sauce, or to taste3/4 cup unseasoned bread crumbs (not cubed)NOTE: You can use fresh or frozen shellfish, as follows. When using fresh shrimp or prawns, cook in the shell before peeling and deveining. I prefer to use the frozen peeled and deveined prawns available in my local market in San Francisco, but any medium-sized frozen shrimp (approximately 1.5 inches in diameter) can be used.

Preparation

1. Saute the frozen shrimp or prawns in the olive oil with 1 tablespoon of the minced garlic over medium-high heat until just pink. Drain and set aside.2. Chop the bacon when cold into one-inch pieces and cook in a heavy skillet. Drain the cooked bacon on paper towels (top and bottom) on a separate plate.3. Cook each package of spinach separately, according to package directions (it's easiest in a microwave). Add each cooked package to a colander to drain until all the spinach is cooked. Press out any excess water and transfer to a large bowl.4. Melt 1 tablespoon of the butter in a saute pan over low heat, add the onion and cook until transparent, stirring often. Using a slotted spoon, add the cooked onion to the spinach.5. Dice the tomato(es), discarding the seeds and any excess juice.6. Add the bacon and the tomatoes to the spinach and mix together.7. Preheat the oven to 425 and butter a glass 2-quart casserole.8. Assemble the spinach mixture and the cooked shrimp or prawns in the casserole dish in alternating layers, beginning and ending with the spinach.9. Melt the remaining butter in a small pan over low heat, adding the hot sauce and the remaining tablespoon of minced garlic. Saute the mixture slowly, stirring constantly, until it is just sizzling.9. Using end of a wooden spoon, poke 4-5 holes in a small circle in the center of the the assembled casserole and pour the sizzling butter mixture down through the holes.10. Top the casserole with the bread crumbs and bake uncovered in the preheated oven until you can see the butter bubbling around the sides (about 15-20 minutes).

Serve directly from the (hot!) casserole dish, using trivets as necessary. NOTE: Using a glass casserole provides a nice visual of the layers when serving.

my notes

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